Beef Tenderloin With Prosciutto & Pinot Noir Sauce
Preparation and Cooking Time
About 1 hour
Makes 6 servings
Notes, Tips & Suggestions
Cook's Tip: To tie a beef roast, use pieces of kitchen twine or butcher's string. Tie each piece of string firmly, but not tightly, into a knot against the meat. Trim off any excess string. When tying a stuffed roast, some of the stuffing may press out. Tuck it back into the tied areas with your fingers.
Wine Notes: Whenever wine is used in a sauce, it helps to bring the two together by serving the same wine, or a similar one. This most tender of beef cuts calls for a soft red wine with smooth tannins such as Pinot Noir or Syrah.
- 1 center-cut beef tenderloin roast (about 3 pounds)
- 6 thin slices prosciutto
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 ribs celery, finely chopped
- 2 carrots, peeled, finely chopped
- 1 thin slice prosciutto, chopped
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh thyme
- 2 cups Sutter Home Pinot Noir
- 1 cup canned beef consommé
- 1 tablespoon butter
- Heat oven to 425°F. Wrap 6 prosciutto slices over beef roast, overlapping pieces as needed to cover roast. Tie roast at 1-1/2 to 2-inch intervals with kitchen twine.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
- Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
- Meanwhile, heat oil in medium saucepan over medium-high heat until hot. Add onion, celery, carrots, prosciutto, garlic and thyme; cook and stir 8 to 12 minutes or until onions are lightly browned. Add wine and consommé; increase heat to high and bring mixture to a boil. Reduce heat; simmer 10 to 15 minutes.
- Strain vegetables and skim fat from sauce, if necessary. Return sauce to pan. Cook over high heat about 10 minutes or until sauce is reduced to 1-1/2 cups. Stir in butter and season with salt, as desired. Carve roast into thick slices; serve with sauce.
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